Dry-Cured Gammon | Blythburgh Free Range

Dry-Cured Gammon | Blythburgh Free Range Pork | The Perfect Christmas Centrepiece Our Blythburgh Free Range Dry-Cured Gammon is the ultimate choice for a Christmas ham that truly impresses. Sourced exclusively from free range Blythburgh pork and traditionally dry-cured to deepen its rich, savoury flavour, it's prepared "horseshoe" style (boneless) - so it's easy to cook and simple to carve. Available smoked or unsmoked. Why You'll Love It 🔥 Traditionally Dry-Cured - Cured with care to deliver deeper flavour and a firm, balanced texture. 🥩 Perfect for Boiling & Baking - Ideal for festive feasts with a sticky glaze and simple seasoning. 🌿 Free Range & Responsibly Raised - Sourced from Blythburgh pigs in Suffolk, reared with high welfare and sustainability in mind. A Cut Above the Rest A proper gammon is the heart of any Christmas feast, and our Blythburgh free range option sets the standard. Slow-grown in Suffolk, cured with care, and expertly prepared, it's the perfect choice for those who want to serve the very best. Pair it with our dry-cured smoked streaky bacon for the full spread, or sort the whole table with a Christmas Turkey Box. Tom's Note: In our house we boil then bake it, glazing with honey, marmalade and orange juice for a sticky, sweet finish. Also from the same pork: our Smoked Streaky Bacon and Smoked Back Bacon, both traditionally dry-cured. For the rest of the table, see our Christmas range. Ingredients: Pork (95%), Water, Salt, Stabilisers (E451(i), E452(i)), Dried Glucose Syrup, Dextrose, Hydrolysed Vegetable Protein (SOYA), Preservative (E250, E251), Antioxidant (E301), Sugar. Contains: Soya. Order Now Make your Christmas feast unforgettable with our Blythburgh Free Range Dry-Cured Gammon - smoked or unsmoked, and ready to cook. Christmas delivery runs from the 19th–23rd December, with in-store collection available from the 19th–24th December, closing at 12pm on Christmas Eve. Frequently Asked Questions What's the difference between gammon and ham? They come from the same place — the hind leg of the pig — and the difference is simply whether it has been cooked yet. Gammon is the cured leg sold raw, for you to cook at home. Ham is the same leg once it has been cooked, whether that is done by us or by you. So this is a gammon when it arrives, and becomes your Christmas ham once you have boiled and glazed it. Smoked or unsmoked — which should I choose? Unsmoked is the cleaner, sweeter of the two and takes a glaze particularly well. Smoked has a deeper, more savoury edge that stands up to stronger flavours. Both are cured identically; the smoking is the only difference. What does horseshoe style mean? The bone is taken out and the joint is left in a horseshoe shape rather than tied into a round. It cooks evenly, carves without working around a bone, and gives you more usable meat per kilo than a bone-in gammon. What is dry curing? Dry curing means the pork is rubbed with the cure directly rather than injected with brine. It draws out moisture and concentrates the flavour, which is why a dry-cured gammon has a firmer texture and shrinks less in the pot than the wet-cured supermarket version. How do I cook it? Boil first, then bake. Sit the gammon in a large pan, cover with cold water and bring it up to a gentle simmer — around 20 minutes per 500g. Skim off anything that rises. If you want, add a halved onion, a few peppercorns and a bay leaf to the water. Lift it out and let it cool enough to handle, then peel the skin away, leaving the fat behind. Score the fat into diamonds and glaze it. Bake at 200°C for 25 to 30 minutes, until the glaze has caught and gone sticky. Rest for 15 minutes before carving. It's just as good cold the next day. Where does the pork come from? From Blythburgh Free Range Pork in Suffolk — pigs born and raised outdoors all year round on natural grassland.